Curried pumpkin soup with crispy tofu
- 1 yellow onion
- 1 ¼ lbs tofu (extra-firm)
- ¼ cup coconut oil
- 2 tsp minced garlic
- 4 cups vegetable broth
- 1 ¾ tsp curry powder
- 1 ¾ tsp ground coriander
- ¾ tsp red pepper flakes
- 2 tbsp cornstarch
- 1 cup pumpkin puree
- 1 ⅓ cups canned coconut milk
Peel and dice onion. Press tofu between two paper towels and place a weight on top (like a heavy book or can). Set aside for liquid to drain.
Heat 2 tbsp coconut oil in a large pot. Add onion and garlic; cook until onions are translucent, about 5 minutes. Add broth, curry powder, ground coriander, and red pepper flakes. Season generously with salt and cook until mixture comes to a boil. Cover, reduce to a simmer, and cook 15 minutes more.
Remove the weight from the tofu and pat dry. Cut into 1-inch cubes and add to a bowl with cornstarch and a pinch of salt. Toss to coat.
Add pumpkin and coconut milk to the soup. Cover and cook 10 minutes more. (If making ahead, refrigerate until ready to eat.)
Melt the remaining 2 tbsp coconut oil over medium-high heat. When shimmering, add tofu in a single layer (in batches if needed). Sprinkle generously with salt and pepper. Cook without moving until the tofu releases easily from the pan, then turn to brown on all sides.
Season soup with salt and pepper to taste. Top with crispy tofu croutons.